coconut sherry chicken curry.

I was told a couple of times that I should start sharing some of my favorite recipes on my blog, so here it goes:

It is stinking cold here so, to help warm us up tonight, I made Coconut Sherry Chicken Curry.  So amazingly yummy and it makes the house smell so good!

Coconut Sherry Chicken Curry ::

Ingredients

• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves - cut into chunks
• ~ 4 white potatoes cubed
• ~ a handfull of baby carrots
• 1/2 cup cornstarch
• 3 cloves garlic, crushed
• 1 large onion, cut into chunks
• salt and pepper to taste
• 1/2 cup cooking sherry
• 2 cubes beef bouillon
• 1/2 cup creamy peanut butter
• 3 tablespoons curry powder
• water to cover
• 1/2 teaspoon ground ginger
• 1 cup coconut milk
• 2 C Jasmine Rice, prepared

Directions

1. Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.  Add potatoes and carrots.
2. Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 40 minutes, or until potatoes and carrots are soft.  Then lastly stir in coconut milk and serve hot over Jasmine Rice.

I know it doesn't look very pretty but trust me...this is amazing. 

SOOOO yummy!  This is definitely one of Ryan's favorites!

On another note, I would like to wish Grandma Hansford a big Happy Birthday!  We love you!